We cooked chicken roast and we cooked it in three batches. this is for a party.
Good thing- OF the three batches two of them turned out to be pretty good.
Issue- The third one turned out to stand a ...

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried ...

I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry ...

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...

My father bought a spice grinder thinking it was a coffee grinder. He is very stubborn and does not want to return it (also it was the most expensive grinder from the store) Can it still be used for ...

It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappointed. It lacked the rich flavor that I am use to. There ...

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...

I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup.
The process I used:
Lightly spray Crock-Pot with Pam
Cut up ...

I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste that it adds to the chili, but one of my friends was able to ...

I'm putting together the results of a kitchen experiment and I'd like to be able to identify a phenomenon that I've noticed when using certain spices. I've felt it in some of what are often called "...

Is there a rule of thumb for removing spiciness from a dish, caused by things like jalepenos, cayenne pepper, black pepper, red pepper, szechuan peppercorn, etc?
I have read that honey and sugar may ...

Since I live by myself, I tend to not cook a whole pound or two of say, ground beef or chicken thighs at once, since I can't eat that all in one meal. If using a spice mixture recommended for 1 or 2 ...

I would find it very useful to have a list of empirical data on temperature-stability of spices.
Are there any systematical studies available?
Which spices can easily bear long durations of broiling,...

I heard that putting spices in something and putting it in the oven will eliminate the taste of the spices. Is this true? For example if I were to put spice in lasagna before putting it in the oven ...

I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one of the dishes was a fantastic chicken ...

I've decided to get myself a pepper mill and it'll be a manual Zassenhaus but I'm not sure about the length and color. I'm thinking about 18 or 24 cm but I guess it simply comes down to what you feel ...

We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chili to keep her happy, and still make it ...

I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it in the fridge? Store it in an airtight ...

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala.
Since most garam ...

Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're from the same family; just can't think ...

After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard seeds and cumin seeds) to throw them in ...